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    • Reducing Water Consumption and Wastewater Strength
      • Why should wineries reduce water consumption and wastewater strength?
      • What is involved in reducing water consumption and wastewater strength?
      • How to identify priority areas
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      • General Water Use
      • Barrels: Cleaning and Sanitation
      • Barrels: Hydration
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      • Why should wineries treat wastewater on-site?
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Barrels: Hydration

You are here: Home / Modules / Reducing Water Consumption and Wastewater Strength / Barrels: Hydration

Barrels: Hydration

Changes to barrel hydration practices is one of the easiest ways to achieve low-cost water savings within the winery.

Case Study: Barrel Hydration at Stratus

Stratus had identified hydration as a significant source of water use, both for barrels and for their large oak fermenters. They had already changed their practice of filling the barrels to a standard procedure using 10 litres of water to hydrate one end and then flipping the barrel. However, the large fermenters posed a more challenging problem.

Typically, a hose with a spray ball was inserted into the fermenter and left running until the oak swelled and sealed all leaks. This was once-through water that went straight to the drain. While investigating options, Stratus noticed that the bottom of the fermenter sealed first and would fill with water while the rest of the oak continued to hydrate. By attaching a hose to the fermenter once the bottom sealed, they were able to recirculate this water to the spray ball in order to complete the hydration.

Stratus’ next step was to find a way to capture the initial water that leaked out the bottom of the fermenter for recirculation. Using trays and totes, this water was collected and hydration was turned into a closed-loop process where one small batch of water could be used to hydrate multiple fermenters.

Inspect barrels prior to hydration

Before hydrating barrels, check for leaks to see if swelling is even required. Add a small amount of water to the barrel and rotate to detect leaks.

This water can be reused to test additional barrels for leaks.

Use only enough water to soak the end of a barrel

When swelling barrels, wineries only need to use a small amount of water (approximately 10-20 litres) to fully soak one end of the barrel. Once one end has been soaked, the barrel can be flipped to soak the other end.

For large oak fermenters that are hydrated with a continuous water spray, capture the water that leaks out of the fermenter and recirculate it instead of allowing it to flow straight to the drain. This water can be reused to hydrate multiple fermenters.

Hydrate multiple barrels consecutively

Hydrating multiple barrels together can be significantly more water efficient than hydrating them one at a time since water used in one barrel can be reused to hydrate multiple barrels.

Leave barrels wrapped

Leaving new barrels wrapped until they are ready to be used can help maintain moisture and reduce the need for hydration, saving both time and water.

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WHY…

  • should wineries reduce water consumption and wastewater strength?

WHAT…

  • is involved in reducing water consumption and wastewater strength?

HOW…

  • to identify priority areas
  • to determine root causes
  • to identify improvements
  • General Water Use
  • Barrels: Cleaning and Sanitation
  • Barrels: Hydration
  • Tanks and Equipment: Cleaning and Sanitation
  • Bottling
  • Lees and Solids Management

Modules

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Strategic Water Management
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Well Management
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Water Use Monitoring

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Reducing Water Consumption and Wastewater Strength

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On-site Wastewater Treatment

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Alternative Water Sources

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© BLOOM
This project was supported through Growing Forward 2, a federal-provincial-territorial initiative.
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